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Malaysian Journal of Halal Research
Volume 5 (2022): Numero 1 (June 2022)
Accesso libero
Nutritional Assessment of Guava for Quality Jelly Production
Md. Shariful Islam
Md. Shariful Islam
,
Rabeya Basri
Rabeya Basri
,
Md. Sharifur Rahman
Md. Sharifur Rahman
,
Md. Nizam Uddin
Md. Nizam Uddin
,
Md. Shahidul Islam
Md. Shahidul Islam
e
Shaikh Abdullah Al Mamun Hossain
Shaikh Abdullah Al Mamun Hossain
| 02 set 2022
Malaysian Journal of Halal Research
Volume 5 (2022): Numero 1 (June 2022)
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CONDIVIDI
Pubblicato online:
02 set 2022
Pagine:
24 - 32
DOI:
https://doi.org/10.2478/mjhr-2022-0004
Parole chiave
Shelf-life
,
Sensory parameters
,
Ascorbic acid
,
Minerals
,
guava
© 2022 Md. Shariful Islam et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
Md. Shariful Islam
Department of Agricultural Chemistry, Patuakhali Science and Technology University
Bangladesh
Rabeya Basri
Department of Post Harvest Technology and Marketing, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University
Bangladesh
Md. Sharifur Rahman
Department of Food Technology and Engineering, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University
Bangladesh
Md. Nizam Uddin
Department of Agricultural Chemistry, Patuakhali Science and Technology University
Bangladesh
Md. Shahidul Islam
Department of Post Harvest Technology and Marketing, Faculty of Nutrition and Food Science, Patuakhali Science and Technology University
Bangladesh
Shaikh Abdullah Al Mamun Hossain
Department of Agricultural Engineering, Patuakhali Science and Technology University
Bangladesh